A generalised mathematical modelling methodology for design of horticultural food packages exposed to refrigerated conditions: part 1, formulation

Abstract A generalised mathematical modelling methodology to predict rates of key heat and mass transfer processes within refrigerated horticultural packages is described. A novel zoned approach with flexible geometry descriptions and flexible unifying concepts are used to ensure wide-ranging model applicability. The model component hierarchy, which treats the in-pack fluid, packaging and product as equally important components, closely aligns the modelled system and the physical system. This, together with the flexible zone definition methodology and associated definitions of sub-models for intra- and inter-zonal heat and mass transfer pathways support the use of an object-oriented simulation computer programme design. In Part 2, the heat transfer sub-models are presented, and the total model system tested against experimental data for several package-product combinations. In Part 3, the mass transfer sub-models are presented and further test results reported.